And this recipe has Peruvian Hass avocados included, adding an even richer flavour and more fluffiness to the proceedings.
Perfect avocado brownies recipe
- 1 Peruvian Hass avocado, halved, pitted and peeled
- 250g plain chocolate, broken into pieces
- 150g butter, cut into pieces
- 3 eggs
- 150g caster sugar
- 60g self-raising flour
- Pinch of salt
Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Grease and line a rectangular baking tin measuring approximately 25 x 20cms.
Melt the chocolate and butter together in a large heatproof bowl positioned over a saucepan of gently simmering water, ensuring the bottom of the bowl doesn’t touch the water.
Meanwhile, mash the Peruvian Hass avocado to a smooth puree using a fork.
Whisk the eggs and sugar together for 2-3 minutes until light and airy, then add the Peruvian Hass avocado puree and whisk again until smooth.
Add the flour and salt to the melted chocolate mixture, stirring gently until combined.
Pour the mixture into the prepared tin and bake for 25 minutes in the centre of the oven.
Cool, then cut into 12 pieces.
25 mins, Makes 12
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